Classic Southern Cornbread

Cornbread is more than just a bread to accompany a meal. The ideas and memories associated with a good pan of cornbread tell a story about family life in the south. Its history is rich. Below the Mason-Dixon Line, cornbread is a way of life. There are as many cornbread recipes as there are cornbread cooks. Every southern cook has her own way of making cornbread, and each family has its own distinctive flavor to enjoy.

The starting point to the perfect pan of cornbread is the cast iron skillet. Sure, you can make cornbread in a metal or glass baking dish, but if you want the full cornbread experience, you definitely need to make it in a cast iron skillet. And if you can find one that belonged to your grandmother, it will probably taste even better.

Start by melting a stick of butter in the skillet in the oven on 450 degrees.

While you are waiting on the butter to melt, mix together the rest of your ingredients in a bowl. You’ll need:

When butter is sizzling and completely melted, you’re ready to remove the pan from the oven. Carefully pour the cornbread mix into the sizzling hot pan, being ever so careful not to splash yourself with hot butter.

Put it back into the oven for about 20-25 minutes or until golden, crunchy brown on top.

Transfer onto a plate and slice into wedges. Cornbread is the accompaniment of choice to any southern meal. Fried chicken – check. Roast and potatoes – yes, ma’am. A big pot of vegetable beef soup – absolutely. As long as it’s made with love and shared with the people who you care about most, cornbread will make any meal perfect!

About The Hill Hangout

Thank you so much for visiting us at The Hill Hangout. I’m Ashley, the chief cook and bottle washer around here. I’m married to Jonathan, a great guy who loves the Lord, loves his family, and pretty much lays down his life for us daily. Yep, he’s a keeper. Together we have two little girls, Mary Anneliese (15) and Patterson (9). They are full of life and giggles and are the heartbeat of our home.
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